These Gingerbread Cookies Are the Guilt-Free Holiday Treat You Need

DIRECTIONS

1. In a medium bowl wish all the wet ingredients together until mixed well.
2. In a stand mixer or Cuisinart add all the dry ingredients and pulse until fully combined.
3. Add the wet ingredients and pulse/mix until a sticker batter forms.
4. Scoop batter into a ball and chill covered in the fridge for 20 minutes.
5. Preheat the oven to 350 degrees Fahrenheit.
6. Dust your rolling surface with a GF flour (I like to use coconut flour) and roll out the dough to about ¼ inch thickness; cut dough into shapes with cookie cutter.
7. You can also skip step (6) and break the dough into small balls about 1 inch in size. Form into rounds and flatten with your hand or a rolling pin.
8. For soft cookies bake 12 minutes; for crispier bake 14. Softness is also dependent on exactly how thick you roll out the cookies, so watch them carefully in the oven.
9. Cool for 5 minutes on a rack, then decorate. Store covered and refrigerated for up to 5 days.